June 26, 2025
Classic Beef-Stuffed Peppers
Classic Beef-Stuffed Peppers
4 servings | 45 minutes
INGREDIENTS:
- 1 pound Ground Beef (93% lean or leaner)
- 4 medium red, yellow or green bell peppers
- 1/2 cup minced onion
- 2 teaspoons minced garlic
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
- 1/2 cup cooked white or brown rice
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley (optional)
METHOD:
- Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
- Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
- Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
- Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
NUTRITION
(per serving)
- Calories: 296
- Fat: 3,4g
- Protein: 29g
- Carbohydrate: 25g
- Iron: 4,5g
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)